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Strawberries and Cream Scones Recipe

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3.9 from 9 reviews

Delight in these tender and flaky Strawberries and Cream Scones, bursting with fresh strawberry flavor and topped with a luscious cream glaze. Perfect for breakfast, brunch, or an elegant teatime treat, these scones deliver a sweet and creamy experience with every bite.

Ingredients

Dough

  • 2 and 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries, hulled and quartered

For Egg Wash

  • 1 large egg, beaten
  • 1 teaspoon water

Toppings and Glaze

  • 2 tablespoons sugar, for sprinkling
  • 2 tablespoons heavy cream
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Tiny pinch of salt (1/8 teaspoon or less)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper, setting it aside for later use.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar; mix thoroughly to evenly distribute all dry ingredients.
  3. Incorporate Butter: Cut the cold unsalted butter into small cubes. Using your fingers, two forks, or a pastry cutter, work the butter into the flour mixture until it resembles a coarse meal with pea-sized bits throughout.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the large egg, whole milk, and 2 tablespoons of heavy cream. Pour this wet mixture into the flour and butter mixture, stirring with a fork until just moistened and combined.
  5. Add Strawberries: Gently fold the quartered fresh strawberries into the dough using a rubber spatula, being careful not to overly mash the berries; some breakage is okay.
  6. Shape Dough: Turn the loose dough onto a clean, floured surface. Knead lightly a few times until workable, then pat or roll the dough into an 8-inch circle.
  7. Cut and Arrange: Slice the dough circle into 8 equal wedges. Transfer each wedge carefully to your prepared baking sheet, spacing them about 2 inches apart to allow room for rising.
  8. Apply Egg Wash and Sugar: Lightly brush the tops of each scone with the beaten egg wash (egg mixed with water). Sprinkle 2 tablespoons of granulated sugar evenly over each scone for a sweet, crispy topping.
  9. Bake: Bake the scones in the preheated oven for 18 minutes, or until they are lightly golden brown on top and fully cooked through.
  10. Cool: Remove the scones from the oven and allow them to cool on the baking sheet for 10 minutes before glazing.
  11. Prepare Glaze: While the scones cool, whisk together 2 tablespoons heavy cream, 3/4 cup confectioners' sugar, 1 teaspoon vanilla extract, and a tiny pinch of salt in a small bowl until smooth.
  12. Glaze and Serve: Drizzle the glaze over the warm scones and serve immediately for the best flavor and texture.

Notes

  • Use very cold butter to ensure flaky scones with a tender crumb.
  • Be gentle when folding in strawberries to keep the dough from turning too wet and sticky.
  • For a dairy-free version, substitute milk and cream with plant-based alternatives, and use a vegan butter substitute.
  • Serving warm with the glaze freshly drizzled enhances the flavor and texture experience.
  • You can prepare the dough ahead and refrigerate for up to 24 hours before baking.

Find it online: https://dishcooks.com/strawberries-and-cream-scones-recipe/